Moroccan Peanut Couscous With Peas

(It's funny--several PB brand websites claim this one as their own! This version, slightly adapted, is from the Jif recipe page. If you're a rhymer, serve this side dish with roast goosegoose or chocolate moussemousse.)

Ingredients:

•	2 tablespoons vegetable oil
•	1/2 cup chopped onions
•	1/2 cup chopped red or green bell pepper
•	2 to 3 cloves garlic, minced
•	1 1/2 cups chicken or vegetable broth
•	1/2 cup Extra Crunchy PB
•	1/2 teaspoon ground cumin
•	Salt and pepper
•	1 (10 oz.) package frozen peas
•	1 cup couscous

Directions:

1.	HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
2.	WHISK in PB and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
3.	REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

Yield: 4 to 6 Servings.